I was surprised when I realized that I had never blogged about this before. I am a fiend for black tea. I used to hate it, but that was before I learned to enjoy a proper cuppa. In celebration of my favorite drink in the world (yes, I love tea more than beer and wine, and water doesn’t count), I will share instructions on how to brew a delicious cup of tea.
Tools:
- Kettle: I prefer electric kettles, as they are the fastest at boiling water. I have been using T-Fal brand kettles my entire life, and none of them have broken down yet, and none have given me reason to switch brands. The new models allow you to select the temperature of the water. The general rule is to use water just before it reaches the boiling point, so I would recommend using the hottest setting and turning the kettle off right before the water begins to churn. It is said that you can “burn” the leaves if the water is too hot, but these days, it’s so cold indoors that I like the water to be as hot as possible in order to keep the tea warm for as long as possible.
- Tea mug: I have a strong preference for using certain cups in my cupboard. I don’t like the walls of the cup to be too thick, but they can’t be too thin, either. I also prefer the cup to widen at the mouth and not be too big, because then the cup cools too quickly and the volume of water dilutes the intensity of the tea.
- To bag or not to bag? I have no preference yet. Tea bags are quick and easy. If you like using tea bags, make sure you have a tea bag squeezer. Bed, Bath, and Beyond actually carries a great pair of tea bag tongs that are shaped like concentric circles for perfect squeezing. If you prefer loose-leaf, it’s important to find a quality mesh strainer. Several mini tea pots come with built-in mesh strainers, and now you can buy tea cups with custom-shaped strainers and lids included (these have been very expensive, but I see cheaper ones appearing these days. Expect to drop around $40-75 for these). If you prefer loose leaf for the quality but like the convenience of tea bags, go to a Japanese market. They carry packets of tea bags that you fill with loose tea leaves and fold yourself. They’re roomy and allow large tea leaves to unfurl. The quality of the weave is good, too, and you can pick up about 80 bags for $1.50.
- Teaspoon: When you use loose-leaf, the rule is “one teaspoon per cup, and one extra for the pot.”
- Honey: A MUST for me. I go through copious amounts of honey in any given year, and it is because I use it as my sole tea sweetener. Make sure you use good quality honey as well. You can taste the difference
- Milk: I use nonfat, because that’s the type of milk I always drink/use. I have used whole milk left over from holiday cooking, and it’s still good, but with tea, I like it to be thin and to have the heartiness come from the tea itself, not its accompaniments. Cream is much too heavy and overwhelms the flavor of the tea. Soy milk reacts strangely with tea and creates chunks of milk that float around that are just awful. If you can’t use cow’s milk, don’t use milk at all.
- Lemon: If you are lactose-intolerant, or making tea that has bergamot, lemon tends to bring out the flavors best, rather than milk. Never use both lemon and milk in the same cup; make a choice and stick with it.
Instructions:
- Always use fresh, clean, filtered water. You will taste a big difference.
- Do not place the tea into the cup until after you have warmed it. Once the water has reached your ideal temperature, pour a little of the hot water into the cup, then swirl it around until the cup is warm.
- Discard the water, then place the tea bag into the warm, dry cup. Now you can pour hot water into the cup. The warmth from the cup will release the flavors better.
- Steeping: It is really a matter of personal taste. I don’t like over-steeping because by the time I begin drinking, the temperature is less-than-optimal, and that can be annoying. 5 minutes is a good rule of thumb.
- Squeeze the tea bag with your tongs and discard into the trash. Don’t reuse tea bags; if you want another cup, get another bag.
- I stir in the honey first, because this is the hottest the tea will be and thus the best temperature for melting the honey. After the honey is dissolved, you are free to enjoy your tea, or add either lemon or milk. When you add lemon, if you’re going to squeeze the juice in, make sure you start with a few drops, taste it, and add more. Lemon juice can overwhelm the tea easily. With milk, just a splash will do ya. If you’re drinking tea for the antioxidants, do not add milk. I heard that milk somehow neutralizes the antioxidants.
- Enjoy. If your tea gets cold, sometimes I’m in the mood to continue drinking it, but do not reheat it. I’ve tried it, and a reheated cup of tea tastes nothing like a proper cup.
As for brands of tea, I was devoted to Twinings for a while. Then I discovered Tetley’s and it is still my favorite grocery brand. However, I only drink Tetley’s British Blend, and sometimes you get tired of it. Twinings has a good variety of flavors. I have yet to try PG Tips, which I hear is second only to Tetley’s. If you are interested in a seriously good cup, though, you have to go to Britain and buy some tins of Fortnum & Mason, the greatest tea in the world.
Thanks to my family for being my Fortnum & Mason suppliers, and especially to Patti and Howard for gracing me with a year’s supply (the stores of which I have already seriously depleted).
I should also mention that I know very little about herbal or green teas. While I have grown to love green, white, red, and herbal teas, I still have not figured out how best to brew them or how to tell the difference between good and bad ones. Right now, I just warm the pot and add water.
